- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. Note: wristwatches, cause-advocacy wrist bands, and similar items should also be taken off while preparing food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Lunch/dinner menu lacking complete Consumer Advisory for animal food that may be served raw or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure (such as asterisking relevant menu items) and reminder (cautionary statement). The facility may use brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. XXX XXX The Person In Charge initiated appropriate corrective action (marking the menu) during the inspection, thank you.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean cookware and roll of paper towels found in a bin together with a fly swatter.
Correction: Store fly swatters where they cannot contaminate food, clean utensils, clean equipment, clean linens, or clean single-use/single-service articles.
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03/30/2016 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicated that some luncheon menu items that could be served less than fully cooked were not "disclosed" by having an asterisk for their menu listing.
Correction: Add the asterisk by hand to the relevant items pending reprinting of the menu.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Internal baffle of ice machine noted in need of cleaning.
Correction: Clean interior of ice machine frequently enough to preclude accumulations of foreign matter. (The baffle was wiped off, thank you.)
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (not present in the washroom opening off the kitchen).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/25/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee was observed handling ready-to-eat (RTE) food with bare hands (plating salads and preparing to slice fresh raw tomatoes).
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle all RTE food, to prevent contamination from hands. RTE food includes, among others: salad fixings, sandwich toppings like lettuce or tomatoes, breads. "Ready to Eat" food, for regulatory purposes, is defined as food that does not need any additional preparation (such as cooking, peeling, or washing) for food safety, even if the food is not regarded by the establishment as "ready to SERVE" to consumers. XXX XXX The employee, as instructed, washed her hands and put on gloves.
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07/21/2015 | Routine | |
This inspection was received by William F. Lee, Jr.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning his/her gloved hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees that gloves may not be washed as a substitute for changing gloves, and that hands must be washed only in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was observed drinking from an open beverage container in areas where this action could contaminate food, clean equipment, utensils or other items needing protection.
Correction: Employees may drink from closed containers (cups with lids and straws) to avoid contamination of food or other items needing protection. (The employee discarded the beverage.)
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between uses (observed on prep sink or counter).
Correction: Ensure wet wiping cloths are stored in a container of chemical sanitizer (made at the proper concentration) between uses. Do not leave them on counters or sinks when not in actual use.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves saved for reuse: after handling raw ground beef (putting hamburger patty on the grill) with gloved hands, employee went to a prep sink and began to wash the gloved hands with dish detergent.
Correction: Cease reuse. Remove and discard gloves when changing tasks. (The employee stopped the hand-washing and removed and discarded the gloves.)
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: Small condiment cup (without handle) used as dispenser for cocktail sauce, presenting hazard of bare-hand contact with ready-to-eat food.
Correction: Protect food from miscellaneous sources of contamination. Use a cup or scoop with a handle, or a ladle, to dispense bulk food items into smaller containers.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer for wiping cloths bucket tested above 400 PPM
Correction: type used, per manufacturer, should be approximately 200 PPM.
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03/16/2015 | Routine | |
This inspection was received by Stephen Smith.
- Critical: Hands - When to Wash* (corrected on site)
Observation: After shaking hands with a person who had just entered the facility but who had not yet washed his/her hands, a food employee returned immediately to food preparation without washing his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee was observed handling ready-to-eat (RTE) food (sandwich fixings) with bare hands.
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food, to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are promptly returned to a chemical sanitizer at the proper concentration between uses. Do not leave wet wiping cloths on counters.
- Food - Miscellaneous Sources of Contamination
Observation: Plastic bowls being used as scoops for foods such as flour or pancake mix, allowing possibility of bare-hand contact with food that is not ready to eat.
Correction: Protect food from miscellaneous sources of contamination. Use scoops with handles to dispense food ingredients such as flour. If scoops are stored in the product, store them with the handle up out of the product.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready-to-eat (RTE) commercially processed food such as deli meats, to be sliced for sandwiches, was not properly dated for disposition after opening. This food had been or would be kept for more than 24 hours after opening of packaging.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other soil such as mildew, on the following nonfood-food contact surfaces: under side of baking pans
Correction: doors of coolers (handles
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room door (in kitchen) was standing open. The spring which functions as a self-closing device was not attached at one end.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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12/05/2014 | Routine | |
Permit re-issued.
No violation noted during this evaluation. | 12/12/2013 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed minor accumulations of dust, dirt, food residue or other debris, or of mildew, on the following surfaces: counter under the slicer
Correction: handles on refrigerator doors
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of equipment such as toasters, bread warmer drawers, and other equipment was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attracting insects when not in use.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Outer wear was observed laid on top of food items in dry storage area.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
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03/22/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. Hair restraints shall be are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored, when not in use, in a chemical sanitizer solution which is monitored to ensure it is maintained at the proper concentration.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (dry storage).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat food, and commercially prepared foods in opened containers, held in the refrigeration units, are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: door handles of coolers
Correction: hand sink faucet
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered because half the lid is missing.
Correction: Cover all waste containers when not in continuous use.
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12/18/2012 | Routine | |
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